Gingerbread & eggnog baked cheesecake

This decadent sugar free gingerbread and eggnog baked cheesecake is always a favourite at the Christmas table and it also won’t blow out your calorie count or carb goals.

SERVES: 8

INGREDIENTS

You will need

1 x packet of Noshu 99% Sugar Free Vanilla Velvet Cake Mix

Base

190g finely crushed gingerbread biscuits (see our gingerbread recipe)
60g almond meal
60g salted butter (melted)

Filling

¾ cup (190mls) thickened cream (plus extra for topping if desired)
3 eggs separated
500g cream cheese
125g Noshu 99% Sugar free Vanilla Velvet Frosting Mix
20g Noshu 99% Sugar free Vanilla Velvet Cake Mix
1½ tsp lemon rind
1 tbsp lemon juice
2 tsp vanilla
½ tsp nutmeg
½ tsp allspice
1½ tsp cinnamon

 

METHOD

Preheat oven to 150°C. Line a spring form tin with baking paper.

To make the base, mix together gingerbread crumbs, almond meal and melted butter. Then press firmly into your prepared tin, ensuring to cover the base and sides of the tin.

Bake base in preheated oven for 15 minutes, then set aside to cool.

Drop oven temperature to 140°C.

To make the filling, whip cream until soft peaks form. Them whip egg whites in a clean dry bowl until stiff peaks form. Set both aside.

Beat the cream cheese, frosting mix, cake mix, egg yolks, lemon juice and rind, and spices together until fluffy, lump free and fully combined.

Fold egg whites and cream through your cream cheese mixture and pour into your prepared and cool base.

Bake at 140°C for 40–50 minutes then turn off the oven and leave cheesecake in for a further 10 mins.

Remove from oven and allow to cool on bench before refrigerating for at least 5 hours or preferably overnight.

Once fully chilled, top with whipped cream if desired, slice and enjoy!

 

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